Comparison of Chemical Composition in Tuber aestivum VITTAD. of Different Geographical Origin
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41320%2F16%3A72779" target="_blank" >RIV/60460709:41320/16:72779 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1002/cbdv.201600041" target="_blank" >http://dx.doi.org/10.1002/cbdv.201600041</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/cbdv.201600041" target="_blank" >10.1002/cbdv.201600041</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Comparison of Chemical Composition in Tuber aestivum VITTAD. of Different Geographical Origin
Popis výsledku v původním jazyce
Truffles are prized and nutrition-rich edible hypogeous fungi. The aim of this study was a comprehensive investigation of chemical composition of Burgundy truffle (Tuber aestivum VITTAD.). We tried to answer the question: what is the impact of the environment on the truffle quality. To know the nutritional value of Burgundy truffle we compared lipids, proteins, saccharides, polyphenolics, flavonoids, total sterols, ergosterol, volatile flavour and aroma compounds content in fruit bodies of the fungus collected in three different geographical regions, i.e., Poland, Slovakia, and Italy. A comparison of the above mentioned compounds is especially interesting due to environmental and climatic differences among the studied geographical regions. Results revealed that fruit bodies of T. aestivum from Poland and Slovakia possessed nearly similar content of proteins, total sterols, and saccharides. The fruiting bodies from Italy contained significantly larger amounts of most of the investigated compou
Název v anglickém jazyce
Comparison of Chemical Composition in Tuber aestivum VITTAD. of Different Geographical Origin
Popis výsledku anglicky
Truffles are prized and nutrition-rich edible hypogeous fungi. The aim of this study was a comprehensive investigation of chemical composition of Burgundy truffle (Tuber aestivum VITTAD.). We tried to answer the question: what is the impact of the environment on the truffle quality. To know the nutritional value of Burgundy truffle we compared lipids, proteins, saccharides, polyphenolics, flavonoids, total sterols, ergosterol, volatile flavour and aroma compounds content in fruit bodies of the fungus collected in three different geographical regions, i.e., Poland, Slovakia, and Italy. A comparison of the above mentioned compounds is especially interesting due to environmental and climatic differences among the studied geographical regions. Results revealed that fruit bodies of T. aestivum from Poland and Slovakia possessed nearly similar content of proteins, total sterols, and saccharides. The fruiting bodies from Italy contained significantly larger amounts of most of the investigated compou
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
EG - Zoologie
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2016
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
CHEMISTRY & BIODIVERSITY
ISSN
1612-1872
e-ISSN
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Svazek periodika
13
Číslo periodika v rámci svazku
12
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
13
Strana od-do
1617-1629
Kód UT WoS článku
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EID výsledku v databázi Scopus
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